Seafood Bisque

My Cagefree Family called from the Georgia coast this afternoon to ask if the shrimp coming in off the local boats is safe for babies and mamas (it is), which of course made me think about dinner.  I didn’t have any fresh shrimp, but I did have a bit of Alaskan salmon, cod and crab..

Make a stock of filtered water, celery, onions, bay leaf, white peppercorns, lemon slices, thyme and white wine.

Put filets of salmon and cod (or whatever sort of fish you have) into a wire basket and place that in the simmering stock to poach until just barely done.  Set aside to cool.

Meanwhile, strain and reduce the poaching liquid until flavorful, about 30 minutes.

Finely chop fennel bulb, celery, leeks, carrots, tomatoes and garlic.  Sauté in whole butter until softened, about 3 minutes.

Mince the cooled fish, reserving some larger pieces for garnish.

Whisk tomato paste and cream into stock.  Thicken with a little roux.  Add cooked vegetables and poached fish and simmer 15 minutes.  Add sherry, saffron, paprika, S&P and dill.   You may purée the soup with an immersion blender or leave it coarse according to your preference.

At this point, I’m sure you’re asking yourself where’s the HFCS?  It’s just not a meal without the natural goodness of High Fructose Corn Syrup! Resist, I tell you.

To serve, ladle soup into a bowl, drizzle with sherry and hot sauce (optional) and garnish with reserved fish, seasoned croutons and fennel.

Rating  ♦ ♦ ♦ ♦ +

4 thoughts on “Seafood Bisque

  1. I came to your site from Nourished Kitchen (http://nourishedkitchen.com) looking for a sourdough starter and I’m so glad I did. One of my Nourishing New Year’s resolutions was to start eating shellfish. This may be the first recipe I try in an attempt to fulfill that resolution. Any recommendations on buying seafood? Are there questions I should ask? We have a guy at our farmer’s market who brings shrimps and fishes from the gulf (of Mexico, I live in Austin), would this be a good place to start? Also, can I get that sourdough starter? Just let me know what I need to do.

    Sorry for all the questions! Thanks for the great site!

  2. Hi, Spinner,

    I think that fresh gulf shrimp or crab is a fine place to start, so long as it thoroughly cooked. Talk to nursing mamas for up-to-date information regarding mercury and PCBs, then match that up with what Roberto San Miguel has on ice that day at the farmer’s market.

    There are also several printable “safe seafood” pocket guides out there- here are a couple of them:

    Environmental Defense downloadable Pocket Seafood Selector lists the best and worst choices for the environment, and also notes which ones within those categories are high or low in environmental contaminants. http://www.environmentaldefense.org/documents/1980_pocket_seafood_selector.pdf

    Monterey Bay Aquarium Seafood Watch provides pocket size downloadable Seafood Watch Pocket Guides—these are regional and up to date and allow you to select fish from your part of the country. http://www.mbayaq.org/cr/cr_seafoodwatch/download.asp

    If you find other safe, non-gulf seafood that you like, there’s a fair chance that its available from Quality Seafood on Airport Blvd. across from Highland mall.

    Lastly, if you’ll email me with a postal address, I’ll be glad to send you some sourdough starter. ren @ ediblearia.com

    Have a great weekend!

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